INGREDIENTS:

• 2 Tablespoons Grind Spice Co. Mojo Cubano Blend
• 1 Tablespoon Rocky Mountain Olive Oil Cayenne Chili Pepper Fused Olive Oil
• 2 lbs chicken breasts or thighs
• 1 cup chicken broth

DIRECTIONS:

Coat the chicken on both sides with the Mojo Cubano Seasoning and let marinate for 1-3 hours in the fridge.

In a large skillet, add the olive oil and heat over medium heat.

Add the chicken to the heated skillet and cook for about 2-3 minutes on each side. Pour in the chicken stock and cover the skillet with a lid. Let the covered chicken cook in the broth for 17-20 minutes, until the chicken is cooked through.

Remove the chicken form the skillet, leaving broth behind in the pan and place on a cutting board or plate. Shred the chicken using two forks and return to the skillet. Stir the shredded chicken to coat it in the remaining sauce and continue to cook over low heat for and additional 3-5 minutes for a final infusion of flavor.

Serve the chicken in tacos, on top of rice or salad!